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Calico Squash Casserole

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Kentucky Casseroles, Taste of ho 8 Servings

INGREDIENTS

2 c Yellow summer squash; sliced 1/4" thick
1 c Zucchini; sliced 1/4" thick
1 md Onion; chopped
1/4 c Sliced green onions
1 c Water
1 ts Salt; divided
2 c Crushed butter-flavored crackers
1/2 c Butter or margarine; melted
10 3/4 oz Can condensed cream of chicken soup; undiluted
8 oz Slices water chestnuts; drained
1 lg Carrot; shredded
1/2 c Mayonnaise
2 oz Jar diced pimientos; drained
1 ts Rubbed sage
1/2 ts White pepper
1 c Shredded sharp American cheese

INSTRUCTIONS

In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt.
Cover and cook until squash is tender, about 6 minutes. Drain well; set
aside. Combine crumbs and butter; spoon half into a greased shallow
1-1/2-qt. baking dish. Combine soup, water chestnuts, carrot, mayonnaise,
pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon
over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake,
uncovered, at 350 degrees for 30 minutes or until lightly browned. Yield: 8
servings.
NOTES : "I have a thriving country garden and try a lot of recipes using my
squash. It's a pleasure to present this beautiful casserole as part of a
holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky"
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998

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